Mushroom velouté

I first had a version of this in Egypt and have been making it ever since. It is simple, creamy and deeply mushroomy without needing much effort.

Quick info

500g (17.6 oz) mixed mushrooms, already cleaned (oyster, pioppini, button or whatever you like)
500ml (16.9 fl oz) hot vegetable stock
100ml (3.4 fl oz) fresh cream
20g (0.7 oz) butter
4 shallots
Fresh thyme (a few sprigs)
Extra virgin olive oil
Salt to taste
Black pepper to taste

Prep the mushrooms. Cut 500g (17.6 oz) of mixed mushrooms into medium-sized slices.
Sweat the shallots. In a saucepan, melt 20g (0.7 oz) of butter. Add 4 finely sliced shallots and let them sweat over low heat until translucent.
Brown the mushrooms. Add the sliced mushrooms and brown them well for a few minutes, stirring. Once they’re golden, take out 4 tablespoons of mushrooms and set them aside for finishing.
Build the velouté base. Pour 500ml (16.9 fl oz) of hot vegetable stock into the pan with the remaining mushrooms. Add 100ml (3.4 fl oz) of fresh cream, cover with the lid and cook over low heat for about 20 minutes, stirring occasionally.
Season. Adjust the salt and pepper and stir well to bring the flavours together.
Blend. Use an immersion blender to get a smooth, velvety texture. If you need to, add a splash more stock to loosen it.
Serve. Ladle the velouté into bowls. Top with the reserved mushrooms, a grind of fresh pepper, a few thyme leaves, and a drizzle of raw extra virgin olive oil.

For a more intense flavour, swap part of the vegetable stock for mushroom stock, or add a few fresh porcini or rehydrated dried porcini.